Sobre esta receta

Una cazuela de desayuno abundante y que agrada a todos, cargada de salchicha sabrosa, huevos esponjosos, queso derretido y cubos de pan tierno. Este plato amigable para preparar con anticipación es un clásico para las mañanas festivas, almuerzos de fin de semana y alimentar a una familia hambrienta, todo en un solo recipiente de horno fácil. Simplemente arma la noche anterior, refrigera y hornea fresco por la mañana.

Instrucciones

1. 1

   Grease a baking dish with butter or cooking spray and set aside. If using fresh white sandwich bread, spread the cubes on a baking sheet and let them sit out for 30–60 minutes to dry slightly, or toast at ![300°F] for 10 minutes. Slightly stale white sandwich bread absorbs the custard better without getting soggy.

2. 2

   In a large skillet over ^[medium-high heat], cook the breakfast sausage, breaking it up with a wooden spoon, until browned and no longer pink — about 7 to 8 minutes. If there is more than 1 tablespoon of grease in the pan, drain the excess. Add the diced yellow onion and green bell pepper (if using) and cook for another 3 to 4 minutes until softened. Remove from heat.

3. 3

   Spread the white sandwich bread cubes evenly across the bottom of the prepared baking dish. Scatter the breakfast sausage and vegetable mixture evenly over the white sandwich bread. Sprinkle 1½ cups of the shredded cheddar cheese over the top, reserving the remaining ½ cup for later.

4. 4

   In a large mixing bowl, whisk together the eggs, milk, dry mustard, garlic powder, onion powder, kosher salt, and black pepper until fully combined and smooth.

5. 5

   Pour the egg custard evenly over the white sandwich bread, breakfast sausage, and cheddar cheese in the baking dish. Gently press down on the white sandwich bread with a spatula or the back of a spoon to help it absorb the custard. Cover tightly with plastic wrap or aluminum foil.

6. 6

   Refrigerate for at least 30 minutes, or overnight (up to 12 hours). The longer it soaks, the more custardy and cohesive the final casserole will be.

7. 7

   When ready to bake, preheat your oven to ![350°F]. Remove the casserole from the refrigerator and let it sit at room temperature for 15–20 minutes while the oven heats up.

8. 8

   Remove the cover and sprinkle the reserved ½ cup of cheddar cheese evenly over the top. Bake uncovered for 45 to 55 minutes, until the top is golden brown, the edges are set, and the center no longer jiggles when you gently shake the dish. A knife inserted in the center should come out clean.

9. 9

   Remove from the oven and let the casserole rest for 5 to 10 minutes before cutting. This helps it set up and makes slicing much cleaner. Garnish with fresh chives if desired, then cut into squares and serve warm.